This Chocolate Mint Milano Icebox Cake has just 5 ingredients and is no bake! Whip it up in no time for an easy, fresh dessert. Perfect for St. Patrick’s Day!
Easy, no-bake desserts are perfect any time of the year, but this one is particulary appropriate for St. Patrick’s Day. I’m sharing this Chocolate Mint Milano Icebox Cake that is as refreshing as it is pretty. I still think my Lemonade Icebox Cake might be the prettiest, but this mint and chocolate version is a very close second.
It goes together in layers just like my other icebox cakes. I tried a 9 x 9 square pan this time to see if the edges of the cake would come out better and they do. All the pieces came out great. Keep in mind though that you will probably get one less layer. This time around I had 2 layers of graham crackers and 3 layers of Cool Whip. An 8 x 8 pan makes a fuller cake for sure.
These cakes are not an exact science. Sometimes, if I’m heavy-handed with the Cool Whip, I can get more layers but in the end it never matters. Once the magic happens in the refrigerator, they all taste amazing. Couple of things. I used my Kitchenaid to mix the extract and food coloring into the Cool Whip. It would be fine to just use a wooden spoon. Throwing the cookies into a food processor would work just as well as the bag and rolling pin method. I figured it was one less thing to wash if I didn’t use the food processor!
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Click [HERE ]for my collection of Icebox Cakes.
Click [HERE] for my favorite 9 x 9 baking pan.
Thanks for stopping by…enjoy!
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